The man who did my iron fence work and does windows door also build spits. He said he would make me one for a 100 lb pig. A spinning spit that 30 inch wide with the box around for the heat. Thats without the motor for 300. My wife always start talking to him about about home when he was doing the work so I guess I getting the Dominican Homland special pricing on all my iron work. Hell hes 1/2 the price of home depot and its installed.
Caja China. We always cook with the skin side up
And traditional method we use at my parents in PR ( My son is the one "driving")
Yes scald and scrape for sure. I had a Cuban boss once whose father raised hogs and it was the best I ever had. Not sure how the Cuban version differs from the Puerto Rican, but there must be something in the Latino Blood, other than rum. :bbq
DOn't feel you have to heat a 55 gal drum full of water to do it. The way I did it was lay a burlap bag over it and pour hot water on the bag. Then just scrape a spot at the time.
Remember you gotta scald/scrape them before you gut them or you will start cooking the interior of the hog. You need to kinda do it quick or have help to prevent the hog from bloating...if it's one you have already shot
